Egg Bhurji

Plain scrambled eggs are transformed into this vibrant eggs bhurji breakfast flavored with onions, chiles, ginger, tomatoes, and spices. A squeeze of lemon juice and a sprinkling of cilantro add a final dose of brightness. It's delicious enjoyed with roti or paratha, or served with toast.

Ingredients

2 tablespoons ghee or butter

½ cup chopped onion

2 teaspoons 1finely chopped green chile

1 teaspoon grated peeled fresh ginger

1 teaspoon finely chopped garlic

½ cup chopped tomatoes

1 teaspoon ground coriander

½ teaspoon ground turmeric powder

½ teaspoon garam masala

½ teaspoon kashmiri chile powder or other red chile powder

Kosher salt to taste

4 large eggs, lightly beaten

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh cilantro, for serving

Instructions

In a medium skillet, heat the ghee over medium. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.

Add the eggs. Stir until the eggs are softly scrambled, about 2 minutes. Stir in the lemon juice and serve right away, garnished with the chopped cilantro.